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swamp snorkler · #1 07-24-2012, 10:00 AM

So Saute as a professional Chef would you reccommend it if your knife is way past due for a good sharpening? The only think I've ever done with mine is hit it with the long rod type deal.

Also I know lots of home chefs use high dollar knives and to each there own, however my good friend who was a cook offshore and in some of NOLA finest restaurants recommends regular old Dexter Russel knives. I bought on and it held and edge pretty good but it is getting dull. I also have a Henkles Santoku style that I picked up for 75% off and all though it is dull, it still cuts.

saute86 · #2 07-24-2012, 03:47 PM

Quote:

Originally Posted by swamp snorkler

So Saute as a professional Chef would you reccommend it if your knife is way past due for a good sharpening? The only think I've ever done with mine is hit it with the long rod type deal.

Also I know lots of home chefs use high dollar knives and to each there own, however my good friend who was a cook offshore and in some of NOLA finest restaurants recommends regular old Dexter Russel knives. I bought on and it held and edge pretty good but it is getting dull. I also have a Henkles Santoku style that I picked up for 75% off and all though it is dull, it still cuts.

Definately it will sharpen a butter knife. Just takes longer. Make sure you dont over sharpen. It just takes a few swipes per belt. When I chip or break a tip I bring it to the Saw Shop off Earnest St. He will fix them for $5.
Now Heinkle, Wusthof, and Global knives are harder steel that will stay sharp longer but dont let them get dull. They are a mother to resharpen. A high dollar Chefs knife is worth it if you spend hours a day like I do cutting. They are balanced and have a thin blade. Its best to get a diamond steel to resharpen. As soon as you feel them loose an edge steel them. If you want the best get a Global. They are made in Japan. Best professional chefs knife for the buck is a Mundial. They are made in Brazil. Looks and feels like a Heinkle or Wusthof at a fraction of the cost. When choosing a knife make sure the tang runs thru the handle. Check to see if you can balance it on your finger where the blade meets the handle. Buy a 10 in not an 8 in. The longer the knife the less motion it takes to chop. When cutting with a chefs knife always leave the tip of the blade on the cutting board and slice in a forward motion. I own just about every brand there is. I use different knives for different tasks. I use the expensive knives on veg and the cheap ones for butchering. My cheap knives are Dexters. What I like is they are $10 to $15 at Sam's. If you want a good chef's knife check out JB Prince on line. They only carry the best quality. I dont buy from them but use them to find which one I want. Then I shop around for the best deal. Hope this helps.

Likeuhboss · #3 07-25-2012, 05:42 AM

Quote:

Originally Posted by saute86

Definately it will sharpen a butter knife. Just takes longer. Make sure you dont over sharpen. It just takes a few swipes per belt. When I chip or break a tip I bring it to the Saw Shop off Earnest St. He will fix them for $5.
Now Heinkle, Wusthof, and Global knives are harder steel that will stay sharp longer but dont let them get dull. They are a mother to resharpen. A high dollar Chefs knife is worth it if you spend hours a day like I do cutting. They are balanced and have a thin blade. Its best to get a diamond steel to resharpen. As soon as you feel them loose an edge steel them. If you want the best get a Global. They are made in Japan. Best professional chefs knife for the buck is a Mundial. They are made in Brazil. Looks and feels like a Heinkle or Wusthof at a fraction of the cost. When choosing a knife make sure the tang runs thru the handle. Check to see if you can balance it on your finger where the blade meets the handle. Buy a 10 in not an 8 in. The longer the knife the less motion it takes to chop. When cutting with a chefs knife always leave the tip of the blade on the cutting board and slice in a forward motion. I own just about every brand there is. I use different knives for different tasks. I use the expensive knives on veg and the cheap ones for butchering. My cheap knives are Dexters. What I like is they are $10 to $15 at Sam's. If you want a good chef's knife check out JB Prince on line. They only carry the best quality. I dont buy from them but use them to find which one I want. Then I shop around for the best deal. Hope this helps.

Solid advice, thanks. Im actually getting a global for my birthday in a couple months.